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Nanoscale edible coating preservative and preparation method thereof

A preservative and nano-level technology, applied in the field of nano-level edible coating preservative and its preparation, can solve the problems of production, storage and transportation loss, difficulty in storage, loss of edible value and commodity value, etc.

Inactive Publication Date: 2021-06-08
QUFU NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fruits and vegetables have high water content and are not easy to store after picking. At room temperature, they will lose water, shrink, and brown in about 5 days to 7 days, leading to rot and loss of edible value and commodity value, causing great losses to production and storage. Greatly restrict its large-scale planting and industrial development

Method used

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  • Nanoscale edible coating preservative and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) In the mixture of 10 parts of the egg white and egg yolk, 2 parts of the concentration of 28% of the ammonia was added, and the mixture was stirred. During the stirring, a aqueous solution of citric acid solution was added dropwise, and the mixture was uniformly formed. Suspension;

[0028] (2) Egg white egg yolk mixing solution, curcumin and γ-PGA + CS + glycerol are mixed in 7: 1: 1, and the mixed solution is mixed;

[0029] (2) The mixed solution was heated in a boiling water bath to give it to a uniform film solution, and the film fluid was stirred at 3000 r / min at a rate of 5 min, and further mixed the membrane solution to obtain a foodable coating preservation. Agent.

[0030] Test 1: Coating film treatment of strawberries using dip coating. After the film was cooled, the strawberry was gently clamped with sterilized tweezers to ensure that strawberry was not mechanically damaged, and it was completely immersed in the coating film, and the strawberry epidermis w...

Embodiment 2

[0033] (1) In the mixture of 10 parts of egg white and egg yol, 2 parts of concentration of 28% of ammonia was added, and the mixture was stirred. During the stirring, a aqueous solution of aqueous citric acid was added dropwise, and the mixture was mixed and uniformly formed. Suspension;

[0034] (2) Mix the egg yellow spun suspension, curcumin and γ-PGA + CS + glycerol to mix evenly, and mix the solution;

[0035] (2) The mixed solution was heated in a boiling water bath to give it to a uniform film solution, and the film fluid was stirred at 3000 r / min at a rate of 5 min, and further mixed the membrane solution to obtain a foodable coating preservation. Agent.

[0036] Test: The film treatment was carried out by dip coating method. After the film is cooled, the avocado is gently clamped with sterilized tweezers to ensure that the avocado has no mechanical damage, and it is completely immersed in the coating film, and the avocado skin is completely covered by the coating liqui...

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Abstract

The invention belongs to the technical field of preservatives, and particularly relates to a nanoscale edible coating preservative and a preparation method thereof. The preservative is prepared from egg white and yolk suspension, nanoscale cellulose, curcumin and gamma-PGA+CS+ glycerol. The main raw materials used in the invention are good in water solubility, edible, non-toxic and good in film-forming property. The edible coating preservative prepared by the preparation method disclosed by the invention can form uniform and difficult-to-fall films on the surfaces of fruits and vegetables, reduce moisture transpiration and inhibit respiration, effectively control the epidermis atrophy condition of the fruits and vegetables in the storage period, reduce the water loss rate and the rotting degree, maintain the brightness of the fruits and the texture of pulp, obviously prolong the fresh-keeping time of fruits and vegetables, and is safe, non-toxic and pollution-free.

Description

Technical field [0001] The present invention belongs to the art of preservation agents, and more particularly to nano-grade edible coating preservatives and preparation methods thereof. Background technique [0002] Chitosan is a natural polymer compound, which is a positively charged natural alkaline polysaccharide obtained by deacetylantia, rich in shrimp and crab shells. Chitosan not only has good biocompatibility, biodegradability, and non-toxic, but also has good antimicrobial properties, which can inhibit the growth of certain pathogenic microorganisms (such as E. coli and Golden Staphylococcus). The chitosan has positively charged with this characteristic in a liquid medium crosslinked with a negative charge poly γ-glutamic acid. [0003] Poly γ-glutamic acid, referred to as γ-PGA, is a non-nucleosome polypeptide which is linked by L-and D-glutamic monomers by gamma-glutamyl bonding, linked. The molecular chain has a large number of side chain carboxyl groups, and hydrogen...

Claims

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Application Information

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IPC IPC(8): A23B7/16
CPCA23B7/16A23V2002/00A23V2250/511A23V2250/55A23V2250/5108A23V2250/2112A23V2250/6406A23V2250/032
Inventor 杨革谷松鹤车程川刘金锋巩志金
Owner QUFU NORMAL UNIV
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